As I wrote about my cookies last week, it completely slipped my mind to share with you the best thing that’s ever happened to my desert ingredient arsenal.  Penzeys vanilla!  This bottle of goodness entered my kitchen thanks to Sean’s parents!

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The Barefoot Contessa always tells us to use good vanilla.  But she also tells us to use good olive oil and good chocolate and good everything.  What does that mean?  She always hides the label.  Who has time to track that down?  I’m still clueless on good olive oil, but Penzeys helped me understand the difference good vanilla can make.  When I’m making something, like sugar cookies, where the vanilla plays a key role the Penzeys vanilla really shines and makes the desert that much better.

This week I did not follow through with my Christmas cookies in July plan, but I did need a sweet treat for book club.  One of our members has Celiac’s disease, and I didn’t want to make another batch of gluten-free box mix brownies.  (They’re actually very good but who doesn’t like to try new things?)   I was so happy to find this very delicious recipe for vanilla frozen yogurt.  It’s been so hot and something cooled seemed like just the right thing, especially with berries.  It was so simple and so, so good.  It was the most talked about desert at book club.

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More importantly, it helped remind me to share the wonder of Penzeys with you!  If you have an ice cream maker (and you might be able to get away with just freezing the ingredients for a modified variation) I highly recommend whipping up a batch of vanilla frozen yogurt to cool down your weekend.  Even if you don’t have time to grab some Penzeys.

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